Mutton Seekh Kabab

Indian Cuisine

Kashmir’s cuisine isn’t just about curries - its kebabs are legendary! Seekh Kababs, made with minced mutton, aromatic spices, and grilled to perfection, are a must-try. These are best enjoyed hot off the grill, served with a side of mint chutney and lavasa bread.

PREP TIME

20 minutes (2-hour marination)

TOTAL TIME

50 minutes

SERVES

Ingredients

Minced mutton – 500g

Onion – 1, grated

Ginger-garlic paste – 1 tbsp

Kashmiri red chilli powder – 1 tsp

Turmeric powder – ½ tsp

Garam masala – ½ tsp

Salt – to taste

Skewers – for grilling

Direction

Step 1

In a mixing bowl, combine minced mutton, grated onion, ginger-garlic paste, Kashmiri red chilli powder, turmeric, garam masala, and salt. Mix well to form a smooth, sticky mixture.

Step 2

Let the mixture rest for at least 2 hours (overnight for best results) to enhance the flavours.

Step 3

Wet your hands slightly and shape the mixture around metal skewers in long, cylindrical forms.

Step 4

Over a charcoal grill: Place the skewers on medium heat, rotating occasionally to ensure even cooking. In an oven: Preheat to 200°C (390°F) and bake for 20-25 minutes, turning halfway through. On a stovetop: Cook on a grill pan with a little oil, rotating until golden brown.

Step 5

Garnish with fresh coriander and serve with mint chutney, lemon wedges, and naan.

Step 6

Tip:For extra juiciness, add a little melted butter to the mince mixture before shaping the kebabs. This keeps them moist and flavorful!

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Cuisine

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Shop this recipe

Cuisine

Share the recipe

“show off your culinary skills and tag us in your tasty creations!”

Mutton Seekh Kabab

Indian Cuisine

PREP TIME

20 minutes (2-hour marination)

TOTAL TIME

50 minutes

SERVES

Ingredients

Minced mutton – 500g

Onion – 1, grated

Ginger-garlic paste – 1 tbsp

Kashmiri red chilli powder – 1 tsp

Turmeric powder – ½ tsp

Garam masala – ½ tsp

Salt – to taste

Skewers – for grilling

Direction

Step 1

In a mixing bowl, combine minced mutton, grated onion, ginger-garlic paste, Kashmiri red chilli powder, turmeric, garam masala, and salt. Mix well to form a smooth, sticky mixture.

Step 2

Let the mixture rest for at least 2 hours (overnight for best results) to enhance the flavours.

Step 3

Wet your hands slightly and shape the mixture around metal skewers in long, cylindrical forms.

Step 4

Step 5

Garnish with fresh coriander and serve with mint chutney, lemon wedges, and naan.

Step 6

Tip:For extra juiciness, add a little melted butter to the mince mixture before shaping the kebabs. This keeps them moist and flavorful!

Shop this recipe

Cuisine

Mughlai Cuisine